# Ingredients:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon garlic powder
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup buttermilk
08 - 1 large egg
→ Pickle & Flavor Mix
09 - 1/2 cup dill pickles, finely chopped and well-drained
10 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
11 - 1/2 cup sharp cheddar cheese, shredded
12 - 1/4 cup scallions, chopped
→ Flamin Hot Coating
13 - 2 cups Flamin Hot Cheetos, crushed into fine crumbs
14 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper or lightly grease each muffin tin well.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder until evenly combined.
03 - Add cold cubed butter to the dry mixture and cut in with a pastry blender or fork until the texture is similar to coarse crumbs.
04 - In a separate bowl, whisk together buttermilk and egg until smooth. Pour this mixture into the dry ingredients and stir gently just until a soft dough forms. Avoid overmixing.
05 - Fold in finely chopped dill pickles, fresh or dried dill, shredded cheddar cheese, and chopped scallions until evenly distributed throughout the dough.
06 - Using a cookie scoop or hands, shape the dough into 12 evenly sized balls, roughly the size of golf balls.
07 - In a shallow bowl, stir together crushed Flamin Hot Cheetos and melted butter until crumbs are evenly moistened.
08 - Roll each biscuit ball in the Flamin Hot Cheetos mixture, pressing gently so the coating adheres to all sides.
09 - Place coated balls on the prepared tray or in muffin tin wells, ensuring they are spaced apart. Bake for 16 to 18 minutes, or until golden and fully cooked through.
10 - Remove muffin balls from the oven, allow to cool slightly, then serve warm.
